Best Pecan Sticky Bun Muffins Recipes

CARAMEL-PECAN STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into an 18x12-in. rectangle. Spread butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Combine brown sugar and cream; pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until well browned. Cool for 1 minute before inverting onto a serving platter.

STICKY PECAN MINI-BUNS

Steps:

• To make the dough: heat milk, canola oil, and 1/2 cup of sugar in a large saucepan until just before boiling (but do not boil.) Remove from heat and set aside to cool a bit until warm/lukewarm. Sprinkle yeast over the top of the liquid, then add 4 cups of flour. Stir to combine, then cover pan with a dishtowel and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, baking powder, baking soda, and salt. Set aside. In a separate pan, melt 1 stick of butter and add chopped pecans, corn syrup, and vanilla. Stir to combine, then remove from heat and set aside. Melt additional 1 stick of butter. Set aside. To make the rolls, preheat the oven to 375 degrees. Roll out dough into a 30 x 8-inch rectangle. Pour on 1 stick of melted butter, then sprinkle sugar and cinnamon evenly over the surface. Starting at the far end, roll the dough into a long roll, rolling toward you. You'll end up with a 30-inch-long roll of dough. With a sharp knife, cut into thin slices, about 1/2-inch thick. Spoon 1/2 to 1 teaspoon of the pecan/butter/syrup mixture into mini-muffin tins. Set sliced rolls into each muffin tin, pressing slightly to secure them to the pecans below. Bake for 15-18 minutes, or until golden brown. Remove pans from oven and allow them to cool in the pan at least 20 minutes. Invert carefully so that rolls turn out and pecans stay stuck to the bottoms (which are now the tops!) If a little pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls. These are divine with coffee in the morning.

PECAN STICKY MUFFINS

Steps:

• In a large bowl, combine flour, baking powder, cinnamon and salt. In another bowl, beat the eggs, milk, oil, sugar and vanilla until smooth. Stir into dry ingredients just until moistened. , Into each greased muffin cup, spoon 1 teaspoon butter, 1 teaspoon brown sugar and 1 heaping tablespoon of pecans. Top each with 1/4 cup of batter. , Bake at 350° for 25-30 minutes or until muffins test done. Invert pan onto a piece of foil. Let stand for 2 minutes; remove pan. Serve warm.

STICKY PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups.
• Combine the flour, baking powder, cinnamon, and salt in a large bowl. Mix the eggs, milk, oil, applesauce, 1/2 cup brown sugar, and vanilla extract in a separate bowl. Stir the egg mixture into the flour mixture until the batter is just moistened.
• Combine the melted margarine or butter, 1/4 cup brown sugar, and pecans; divide it into each prepared muffin cup. Portion about 1/4 cup muffin batter into each muffin cup, on top of the pecan mixture.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Invert pan onto a piece of aluminum foil; let stand 2 minutes then remove pan.

PECAN STICKY BUNS WITH BACON CARAMEL

Steps:

• Preheat the oven to 400 degrees F. Place a 12-cup muffin tin on a baking sheet lined with parchment paper. Line 2 additional baking sheets with aluminum foil.
• Lay the bacon slices on the baking sheets lined with foil. Bake until almost crispy, but not quite done, about 18 minutes. Remove the bacon to a paper towel-lined plate. Pour the bacon fat into a small pot. Once the bacon is cool, crumble into small pieces.
• Place the pot over medium-low heat. Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes. (The mixture will look granular.) Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble. Once syrup comes together, add the cream and kosher salt. Remove from the heat and whisk until all of the cream is incorporated. Reserve until ready to use.
• Melt the butter in a small saucepan over medium-low heat. Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge. Generously brush the sheets with the melted butter. Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl. Sprinkle the sugar mixture evenly over the buttered sheets. Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry. Gentle press the bacon and nuts into the sugar mixture with your palms. Roll the pastry away from you, forming 2 tight logs. Use a serrated knife to cut each log into 6 equal pieces.
• Pour 1 tablespoon of the bacon caramel into each muffin cup. Sprinkle with 1 tablespoon each crumbled bacon and chopped pecans. Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.
• Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes. Work quickly to release the sides of the buns from the muffin cups, using a small knife. Carefully invert the muffin tin onto another baking sheet. Spoon any caramel that remains in the muffin tin over the buns. Serve immediately.

MINI PECAN STICKY BUNS

Steps:

• Preheat the oven to 375 degrees F.
• For the topping: In a pan, melt the butter and add the pecans, corn syrup and vanilla. Let the mixture bubble up for a minute, then remove from the heat. Spoon 1 teaspoon of the mixture into each cup of three 24-hole mini-muffin tins.
• For the rolls: Roll out each piece of dough into a 6-by-24-inch rectangle (should roll out very thin!). Pour a third of the melted butter on each piece, then sprinkle a third of the sugar and a third of the cinnamon evenly over each surface.
• Starting at the far end of one piece, roll the dough into a long log, rolling toward you. You'll end up with a 24-inch log. With a sharp knife, cut into very thin slices, about 1/4 inch thick. Repeat with the remaining pieces of dough.
• Lay the sliced rolls into the muffin tins on top of the pecan mixture, tucking the tails under and patting them firmly on top of the topping. Bake until golden brown, 12 to 13 minutes.
• Turn out the rolls from the pans immediately. Invert carefully, so that the rolls turn out and the pecans stay stuck to the bottoms (which are now the tops!). If a little of the pecans stick in the tins, just dig them out with a spoon and reapply them to the rolls.

PECAN STICKY BUNS

Steps:

• Heat the milk in the microwave in a small bowl for 1 minute 30 seconds. Remove from the microwave and add slices of butter. Stir until butter has melted. If butter doesn't completely melt, heat for an additional 10 seconds in the microwave. Pour the warm milk and butter mixture into the bowl of a stand mixer. Sprinkle the yeast over the surface and let it sit for about 5 to 7 minutes or until you see bubbles on the surface which indicates that the yeast has been activated.
• Using the paddle attachment, add eggs, one at a time, mixing after each addition. Add the sugar and salt and continue mixing to combine.
• Remove the paddle attachment and switch to the dough hook. Add 3 cups of flour and mix until the flour is completely incorporated. Add additional flour in ½ cup increments, mixing in between, until you've added a total of 4 cups. Continue mixing and add very small amounts of flour (⅛-cup to ¼-cup increments) until the dough has come together and is mostly holding on to the hook (some will still be at the bottom of the mixing bowl). You may not need the entire amount (I usually need about 4 ½ to 4 ¾ cup total). Continue mixing to knead the dough for about 5 or 6 minutes until the dough is smooth and elastic. Dough will be very sticky.
• Coat a large mixing bowl with nonstick cooking spray, lightly flour your hands and scrape the dough from the mixing bowl and into the prepared bowl. Form it into a ball with your hands and turn it over to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen cloth and allow the dough to rise in a warm place until doubled in volume, about 1 to 2 hours.
• Punch down the dough and turn it out onto a lightly floured surface. Use a rolling pin to roll into a 14- x 18-inch rectangle. Pour the melted butter over the surface of the dough and use a pastry brush to coat the entire surface evenly.
• In a small bowl combine the brown sugar, granulated sugar, and cinnamon. Sprinkle evenly over the melted butter.
• Roll up the dough, lengthwise, into a log, forming and shaping the dough with your hands to make it as even as possible. (Check length again after rolling and compress with your hands, if necessary, so it's 18-inches long). Trim and discard the uneven ends of the roll and then slice it in half. Then, slice each half into 6 equal size pieces for a total of 12 buns.
• Coat a 13- x 9-inch metal, glass or ceramic baking pan with nonstick cooking spray. Scatter the pecans evenly over the bottom of the pan. Be sure they are packed down evenly so the tops of the buns will all be coated with nuts.
• Melt the butter with the brown sugar, honey, and salt in a small saucepan over LOW heat. When the butter has melted, simmer the mixture, stirring constantly, for 1 minute,until it comes together into a thin caramel mixture. Stir in the vanilla extract and cook, stirring, for another 30 seconds. Remove from the heat and pour the mixture evenly over the pecans.
• Place the buns over the caramel pecan mixture (3-across width of pan/4-down length of pan). Cover the baking dish with plastic wrap and refrigerate overnight.
• The next morning, take the baking pan out of the refrigerator, remove the plastic wrap, and let it stand at room temperature for 30 to 45 minutes.
• Meanwhile, preheat the oven to 350 degrees F. Bake for 22 to 30 minutes or until golden brown (buns will cook more quickly in a metal pan than in a glass pan). Place a piece of foil lightly over the top of the baking pan for the last 5 to 10 minutes of the baking time if needed, to prevent over-browning but to allow the buns to bake through to the center.
• Remove the pan from the oven and let the sticky buns cool for 5 minutes in the pan.
• Using oven mitts, carefully invert the pan onto a large serving platter or baking sheet (see tips below). Allow the pan to stay upside down over the rolls without lifting it for a few minutes and the warm topping will melt down the sides. Remove the pan. Serve warm.

PECAN STICKY BUNS

Steps:

• Take a mixing bowl and dissolve yeast in warm water in it.
• Then add milk, sugar, oil, salt and 4 1/4 cups flour.
• Beat the above on medium speed for 3-4 minutes or until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface and knead until smooth and elastic.
• This will take around 6-8 minutes.
• Place it now in a greased bowl, turning once to grease top.
• Cover it and let it rise in a warm place until doubled.
• This will take about 1 hour.
• Now, punch dough down and turn onto a lightly floured surface.
• Roll into an 18" X 12" rectangle.
• Spread butter to within 1/2" of edges.
• Combine sugar and cinnamon and sprinkle this over butter.
• Roll up, starting with a long style and pinch seam to seal.
• Cut into 12 slices.
• Combine brown sugar and cream and pour into a greased 13 inch X 9 inch X 2 inch baking pan and sprinkle with pecans.
• Place rolls, cut side down, over pecans.
• Cover and let rise until doubled.
• This will take about 1 hour.
• Bake at 350 deg F for 30-35 minutes or until nice and brown.
• Cool for a minute before inverting onto a flat surface.
• Serve and enjoy especially on a day when your blue without many a clue.